紫薯果酱的工艺研究与配方设计

Optimization and formulation of purple sweet potato jam

以紫薯为主要原料,辅之于白砂糖和柠檬酸等配料,通过单因素试验及正交试验对紫薯果酱的蒸煮参数和产品配方进行探讨,并筛选出最佳的蒸煮参数和产品配方。结果表明,最佳蒸煮参数是蒸煮时间5 min、蒸煮温度90℃、料水比1:6。最佳的产品配方是白砂糖添加量30%,柠檬酸添加量0.4%,变性淀粉添加量4%。

Using purple sweet potato as main material, cooking parameters and product formulation was optimized using one-factor-at-a-time combined with orthogonal array design by adding white sugar and citric acid as its ingredients. The results showed that the optimal cooking parameters of jam was 5 minutes cooking time, 90 ℃ cooking tempreture, 1：6 material to water ratio. The optional formulation of the jam was 30% white sugar, 0.3% citric acid and 4% modified starch.